Lemon & Poppy Seed Muffins
Gluten Free, Lactose Free, Low FODMAP, No Onion or Garlic, Vegetarian.
I’m not lying when I say that this recipe is foolproof. I’m not the world’s best baker by any means, partially due to my fibromyalgia and lack of stand mixer, and partly because my cooking style doesn’t quite match the precision needed for excellent consistent baking. I generally cook intuitively, which has ended up with some pretty hilarious baking fails in my lifetime and have learnt the hard way to take my time, recipe test, and consult my grandmothers recipe books.
These muffins are extremely delicious and suprisingly easy to throw together. Perfect for using up lemons, and when guests call wanting to come around last minute. My favorite way to serve these is warm with a dollop of yoghurt.
Lemon & Poppy Seed Muffins
Ingredients
- 1 3/4 Cups Bob's Red Mill 1:1 Gluten Free baking flour
- 3/4 Cup white sugar
- 2 TBSP poppy seeds
- 1 1/2 tsp baking powder
- 1/4 tsp baking soda
- 1/4 tsp salt
- 2/3 Cup canola oil
- 1/2 Cup lactose free full cream milk
- 3 large eggs
- 1/4 Cup lemon juice
- 2 tsp lemon zest
Instructions
- Pre-Heat oven to 180C fan bake.
- In a medium sized bowl, sift together the flour, baking soda, baking powder and salt. Add the sugar and poppy seeds and gently mix in.
- In a large bowl whisk together eggs, oil, milk, lemon juice, and zest.
- Add the dry ingredients to the wet mixture and stir until JUST mixed.
- Spray a muffin tin with baking spray, and spoon mixture evenly in.
- Bake for 15-20 minutes, or until skewer comes away clean.